Turkish · Dessert
Low-Calorie Keşkül with Walnuts
A lightened take on Turkish keşkül-style milky starch pudding, thickened with cornstarch rather than cream or egg yolks, sweetened with a sugar-allulose blend, and finished with crushed walnuts and a whisper of cinnamon for crunch and warmth.
$1
10 minsPrep
10 minsCook
140 minsTotal
EasyLevel
Nutrition per serving
173Calories
7gProtein
4.7gFat
31.3gCarbs
15.4gSugar
1.9gFiber
69mgSodium
3mgChol
0.6gSat Fat
327mgPotassium
212mgCalcium
0.7mgIron
0.8mcgVitamin B12
1.7mgVitamin C
0gPolyol
4gAllulose
0.5gAlcohol
Goes well with
Turkish Coffee-Inspired Aperitif Wine (Tawny Port or Light Dessert Wine)
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
In a bowl, whisk the cornstarch into 60g of the cold skim milk until completely smooth with no lumps.
2
Pour the remaining 260g skim milk into a saucepan and whisk in the sugar, allulose and sifted cocoa powder over medium heat until the sugar dissolves.
3
Bring the milk to a gentle simmer, then whisk in the cornstarch slurry in a steady stream, stirring constantly to prevent lumps or catching.
4
Reduce heat to low and cook, stirring continuously with a whisk or spatula, for 6-7 minutes until the mixture thickens into a glossy, coatable custard and has reduced by about 12%.
5
Remove from heat and stir in the vanilla extract.
6
Divide the warm pudding evenly between 2 pots (180ml each) and let cool to room temperature.
7
Cover and chill for at least 2 hours until fully set.
8
Just before serving, scatter the crushed walnuts and a light dusting of cinnamon over the top of each pot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz320g skim milk
- 0.7 oz20g cornstarch
- 0.5 oz14g sugar white
- 0.3 oz8g allulose
- 0.1 oz3g vanilla extract
- 0.2 oz6g sifted cocoa powder
- 0.4 oz12g crushed walnut
- 0 oz1g cinnamon ground
